WHAT YOU NEED:
tamarind - one small orange size ball, almost 1 cup pulp
Ginger - finely chopped, 1 cup
Green chilli - 7-8, finely chopped
Jaggery - 2 cubes /same quantity of tamarind pulp.
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig, finely chopped
Coconut oil - 2 tbsp
Salt - to taste
|INGREDIENTS, READY FOR THE PREPARATION|
|SWEET N SOUR TAMARIND AND GINGER GOJJU|
HOW TO MAKE:
soak tamarind in hot water till it is soft. Then make pulp out of it. I pureed it in mixie. Keep aside.
Heat 2 tbsp oil in kadahi.
When the oil is hot add mustard seeds. When it splutters add chopped curry leaves.
Then add chopped ginger and chopped green chillies and fry till ginger turns dark brown.
Now add Jaggery powder, salt and some water. Stir well.
Cook the mixture on medium flame till it becomes thick and oil separates from the mass.
Puli inji is ready now, when cooled store it in refrigerator, which lasts for 3 weeks or more.
Serve Puli Inji as side dish.